Bakery products include those leavened (raised) by the carbon dioxide produced by the growth of yeasts (i.e., breads, rolls, etc.), items leavened by carbon dioxide produced chemically through the use of baking powder (including cakes, doughnuts, biscuits, etc.), items leavened by the incorporation of air (i.e., batter-whipped breads, angel food cake, etc.), and unleavened products (crackers, pie crusts, etc.).
KeywordsMilk Powder Bakery Product Bake Good Hard Wheat Hydrogen Tartrate
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